Tofu Chickpea Scramble with Sriracha Tahini Drizzle
Fuel up for your day with an easy to make, high-protein breakfast.
- 1 pound extra firm tofu crumbled
- 1/2 cup chickpea flour
- 1 teaspoon kala namak (black salt)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon turmeric
- avocado oil for the pan
- 1/4 cup tahini
- 1/4 cup sriracha sauce
- 1/4 cup water
- whole wheat toast
- mixed greens
- walnut oil and balsamic vinegar
Drain and press the tofu, and wrap in a towel to dry as well as possible. Crumble into a large bowl. Sprinkle the chickpea flour, kala namak, vinegar and turmeric over the tofu and use your hands to gently mix and crumble the mixture. Heat a drizzle of avocado oil in a wok or large saute pan. When hot, add the tofu mixture and stir try over medium-high heat until lightly browned.